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Marc Fosh's eton mess

Method

1. Preheat the oven to 140°C. Using the Braun Multiquick 5’s hand blender whisk accessory, whisk the egg whites on a medium speed setting until stiff peaks form. Gradually add the sugar, whisking continuously until the mixture is thick and glossy.

2. Place large spoonfuls of the mixture on a lined baking tray. Place in the oven and bake for at least 2 hours. Turn off the oven and leave the meringues in the oven for a further 5 minutes to crisp up.

3. Meanwhile cut two thirds of the strawberries in half, add to a large bowl with the icing sugar and chill in the refrigerator for 15 minutes. Once chilled, place the mixture into the Braun Multiquick 5’s hand blender compact kitchen machine accessory and pulse to form a puree.

4. Use the Braun Multiquick 5’s hand blender whisk accessory to whip the cream until thickened. Roughly crush the meringues into bite-sized pieces and gently mix them with the whipped cream. Add the remaining fresh strawberries and pile into glass bowls. Drizzle with the strawberry puree and serve.